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Ingredients in Meat Products Properties, Functionality and Applications /
Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understandin...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2009.
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| Edición: | 1st ed. 2009. |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Basic Curing Ingredients
- Starches
- Nonstarch Hydrocolloids
- Fiber
- Plant Proteins
- Dairy Proteins
- Meat-Derived Protein Ingredients
- Enzymes
- Spices, Seasonings, and Flavors
- Smoke Flavor
- Fermentation and Acidification Ingredients
- Coating Ingredients
- Antioxidants
- Antimicrobial Ingredients
- Alternative Curing Systems.